The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design…mehr
The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants.
Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment.
This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation.
Produktdetails
Produktdetails
Woodhead Publishing Series in Food Science, Technology and Nutrition
Huub Lelieveld was President of the European Federation of Food Science and Technology for four years, and was President of the European Hygienic Engineering and Design Group (EHEDG)for over 12 years. He has also been Chair and Co-founder of the Nonthermal Processing Division and Chair of the International Division of the Institute of Food Technologists, of which he is a Fellow. Until his retirement he was with Unilever, responsible for novel food preservation techniques and hygienic processing and plant design. John Holah is Head of Food Hygiene at Campden BRI, UK. David Napper is Managing Director and Owner of Euroteknik, Ltd., Denmark.
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Introduction
Part I: Microbial food safety risks and hygiene regulation
1: Food hygiene regulation in the European Union (EU)
Abstract
1.1 Introduction
1.2 History of hygiene regulation in the European Union (EU)
1.3 Key elements of hygiene regulation in the EU
1.4 Content of the hygiene regulations
1.5 Hazard analysis critical control point (HACCP)
1.6 European hygiene legislation with regard to equipment
1.7 Hygiene regulations in relation to private food safety standards
1.8 Conclusion
1.9 Sources of further information and advice
2: Hazards, sources and vectors of contamination
Abstract
2.1 Introduction
2.2 Physical contaminants
2.3 Chemical contaminants
2.4 Microbiological contamination
2.5 Hazard sources
2.6 Hazard vectors and controls
2.7 Recommended procedure for developing a processing environment plan (PEP)
2.8 Conclusion
Part II: Hygienic design of food factory infrastructure
3: Hygienic factory design for food processing
Abstract
3.1 Introduction
3.2 Design, construction and maintenance of the site
3.3 Building structure
3.4 High-care/risk areas
3.5 Storage areas
3.6 Personnel areas
3.7 Cleaning facilities: food, equipment and chemicals
3.8 Roofs
3.9 Floors
3.10 Drainage
3.11 Walls
3.12 Doors
3.13 Windows
3.14 Ceilings
3.15 Ventilation and temperature control
3.16 Lighting
3.17 Services
3.18 Water
3.19 Food and solid waste
3.20 Conclusion
4: Hygienic design of food processing equipment
Abstract
4.1 Introduction: key criteria in hygienic design
4.2 Risk assessment in equipment design
4.3 Regulatory requirements for hygienic equipment design: the European Union (EU)
4.4 Drainability
4.5 Materials of construction
4.6 Surface finish
4.7 Corners, crevices and dead spaces
4.8 Welds and joints
4.9 Fasteners
4.10 Seals
4.11 Shaft ends
4.12 Doors, covers and panels
4.13 Rims
4.14 Conveyor belts
4.15 Equipment controls and instrumentation
4.16 Equipment installation
4.17 Insulation and cladding
4.18 Conclusion
5: Food processing equipment construction materials
Abstract
5.1 Introduction
5.2 Metals in food processing equipment
5.3 Plastics, composites and elastomers
5.4 Other materials
6: Verification and certification of hygienic design in food processing
Abstract
6.1 Introduction
6.2 Testing methods
6.3 Particular tests for cleanability
6.4 Future trends
6.5 Certification of equipment
6.6 Conclusion
7: Control of airborne contamination in food processing
Abstract
7.1 Introduction: why control of airborne contamination is important in food production
7.2 Sources of airborne contamination
7.3 Dust control
7.4 Control of environmental air quality
7.5 Process air control
7.6 Air disinfection systems
7.7 Air sampling
7.8 Guide to maximum airborne counts for different product contamination rates
7.9 Conclusion and future trends
7.10 Sources of further information and advice
8: Hygiene control in the application of compressed air and food gases
